Taco Salad with Cumin Dressing (Wedman 2)
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | each |
corn tortillas (6-inch)
or 4 flour tortillas, or 4 cups tortilla chips |
* |
4 | cups |
iceberg lettuce
or romaine lettuce |
* |
¼ | teaspoon |
salt
|
|
2 | tablespoons |
red wine vinegar
|
|
⅛ | teaspoon |
black pepper
|
|
⅛ | teaspoon |
garlic powder
|
|
2 | teaspoons |
lemon juice
|
|
½ | teaspoon |
dry mustard
|
|
½ | teaspoon |
cumin
ground |
|
¼ | cup |
water
|
|
2 | tablespoons |
vegetable oil
|
|
2 | cups |
turkey
cooked, chopped |
* |
½ | teaspoon |
cumin seeds
|
|
3 | large |
tomatoes
chopped, ripe |
|
2 | large |
avocados
chopped |
* |
1 | cup |
cheddar cheese
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
corn tortillas (6-inch)
or 4 flour tortillas, or 4 cups tortilla chips |
* |
946 | ml |
iceberg lettuce
or romaine lettuce |
* |
1.3 | ml |
salt
|
|
3E+1 | ml |
red wine vinegar
|
|
0.6 | ml |
black pepper
|
|
0.6 | ml |
garlic powder
|
|
1E+1 | ml |
lemon juice
|
|
2.5 | ml |
dry mustard
|
|
2.5 | ml |
cumin
ground |
|
59 | ml |
water
|
|
3E+1 | ml |
vegetable oil
|
|
473 | ml |
turkey
cooked, chopped |
* |
2.5 | ml |
cumin seeds
|
|
3 | large |
tomatoes
chopped, ripe |
|
2 | large |
avocados
chopped |
* |
237 | ml |
cheddar cheese
grated |
Directions
Toast the tortillas on a baking sheet in a 400℉ (200℃) oven for about 10 min.
Cool and break into bite-size pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl.
Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds.
Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces, avocado, and cheese.
Pour on the cumin dressing and top with tortilla chips.